Type what you have

Ingredients

• ✓ carrot
• cabbage
• red onion
• jalapeno pepper
• cilantro
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Finely chop the cabbage, carrot, and cilantro. Mince the red onion. Seed and mince the jalapeño.
3. 3 Combine chopped vegetables and lime juice in a bowl; toss to coat.

By mixingmedias

Ingredients

• ✓ carrot
• green cabbage
• rice vinegar
• olive oil
• cilantro
• salt

Instructions

1. 1 Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
2. 2 Whisk rice vinegar and olive oil together in a large salad bowl. Mix in cilantro. Stir cabbage and carrots into dressing; season with salt.
3. 3 Slaw can be served immediately or covered and refrigerated for up to 1 day.

By 5ft5qt

Ingredients

• ✓ carrot
• ground turkey
• onion
• pea
• green bean
• corn
• tomato
• green chile pepper
• ranch style chili bean
• chicken broth
• taco seasoning mix
• ranch dressing mix

Instructions

1. 1 Heat a large pot over medium-high heat and stir in the ground turkey and onion. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the mixed vegetables, tomatoes with green chiles, ranch beans, chicken broth, taco seasoning, and ranch dressing mix. Bring to a boil, then reduce heat and simmer on low for 20 minutes.

By L2ENTTC

Ingredients

• ✓ carrot
• red cabbage
• coleslaw dressing
• red wine vinegar
• soy sauce
• teriyaki sauce
• sesame oil
• ground chicken
• stir-fry sauce
• wonton wrapper

Instructions

1. 1 Mix together cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki in a large bowl until well combined. Place in the refrigerator until flavors blend, 1 hour to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat sesame oil in a large skillet over medium heat. Cook and stir ground chicken in hot oil until browned and crumbly, 5 to 7 minutes. Pour in stir-fry sauce. Cover the skillet, reduce heat to low, and simmer.
4. 4 While chicken mixture simmers, form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
5. 5 Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
6. 6 Enjoy!

By OdaMae

Ingredients

• ✓ carrot
• cauliflower
• plum tomato
• onion
• cilantro
• lime
• salt
• avocado

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring water to a boil. Add cauliflower; cover and steam for 7 minutes. Cool, then finely chop.
2. 2 Place cauliflower, carrots, tomatoes, onion, and cilantro in a large serving bowl. Pour lime juice on top; season with salt.
3. 3 Cover the bowl with plastic wrap; refrigerate at least 30 minutes. Garnish servings with avocado slices.

By Lourdes Gutierrez

Ingredients

• ✓ carrot
• sunflower oil
• vegetarian burger patty
• mushroom
• yellow squash
• taco seasoning mix
• corn tortilla
• cheddar cheese

Instructions

1. 1 Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
2. 2 Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
3. 3 Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
4. 4 Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.

By Krystal Bagley

Ingredients

• ✓ carrot
• zucchini
• broccoli
• red bell pepper
• onion
• button mushroom
• flour tortilla
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with aluminum foil.
2. 2 Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. 3 Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
4. 4 Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

By Ginger

Ingredients

• ✓ carrot
• butter
• beef stew meat
• adobo seasoning
• garlic granules
• salt
• black pepper
• cumin
• coriander
• garlic
• beef broth
• russet potato
• corn
• chayote squash
• onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter once the pot is hot. Add beef and season with 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander. Cook until beef is browned on all sides, 5 to 8 minutes. Add fresh minced garlic and cook until fragrant, about 1 minute. Pour 1 cup beef broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid.
4. 4 Stir in potatoes, corn, carrots, chayote squash, and onion. Pour in remaining 1 cup beef broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid. Add remaining 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander to taste.

By thedailygourmet

Ingredients

• ✓ carrot
• water
• potato
• onion
• salsa
• beef bouillon cube
• ground beef
• bread crumb
• milk
• cilantro

Instructions

1. 1 Bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil in a large stockpot. Reduce heat and cook, stirring occasionally, at a medium simmer for 10 minutes.
2. 2 Mix together beef, bread crumbs, and milk in a bowl.
3. 3 Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low.
4. 4 Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes.
5. 5 Garnish with sprinkled cilantro.

By Belen

Ingredients

• ✓ carrot
• chicken
• taco seasoning mix
• tomato
• habanero
• onion
• celery
• salsa
• water

Instructions

1. 1 Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
2. 2 Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
3. 3 Shred the chicken with 2 forks and stir with the salsa mixture.

By Carajeanne

Ingredients

• ✓ carrot
• olive oil
• onion
• garlic
• habanero pepper
• tomato
• water
• lime juice
• white vinegar
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add carrots, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Remove from heat.
2. 2 Transfer vegetables to a blender. Add habanero peppers, tomato, water, lime juice, and vinegar; blend until smooth. Season with salt and pepper.
3. 3 Transfer mixture to a saucepan and simmer over medium-low heat until a bit thicker, about 3 to 5 minutes.

By Jim

Ingredients

• ✓ carrot
• olive oil
• onion
• potato
• fish broth
• shrimp bouillon
• shrimp
• salt
• lime
• jalapeno pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

By agonzalez

Ingredients

• ✓ carrot
• tomato
• celery
• onion
• guajillo chile pepper
• garlic
• chicken stock
• chicken bouillon granules
• chicken breast
• bay leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomatoes, celery, carrot, onion, 2 guajillo peppers, and garlic in a large pot; cover with water and bring to a boil. Reduce heat to medium; simmer until vegetables are tender, 15 to 20 minutes. Drain and transfer to a blender or the bowl of a food processor.
3. 3 Add chicken stock, remaining 2 guajillo peppers, and chicken bouillon to the blender; blend until smooth.
4. 4 Place chicken in a baking dish; pour guajillo sauce over and around chicken until completely covered. Top with bay leaves.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bones and the juices run clear, about 60 minutes, stirring sauce every 20 minutes. An instant-read thermometer inserted near, but not touching bones, should read 165 degrees F (74 degrees C).

By Francisco Noriega

Ingredients

• ✓ carrot
• cabbage
• onion
• red bell pepper
• jalapeno pepper
• cilantro
• canola oil
• apple cider vinegar
• sugar
• cayenne pepper
• salt
• pepper

Instructions

1. 1 In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
2. 2 In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

By Dinah

Ingredients

• ✓ carrot
• tomato
• onion
• serrano pepper
• cilantro
• ketchup
• orange
• lime
• hot sauce
• salt
• tostada shell
• avocado

Instructions

1. 1 Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
2. 2 Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
3. 3 Serve on tostadas and garnish with avocado.

By Maria Antonia Orozco

Ingredients

• ✓ carrot
• beef tongue
• salt
• vegetable oil
• onion
• leek
• celery
• tomato paste
• taco seasoning mix
• salt
• black pepper

Instructions

1. 1 Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.
2. 2 Heat oil in a large pot over medium-high heat. Stir in onion, leek, celery, and carrots. Cook and stir until vegetables soften, about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes. Season with salt and pepper.

By Dasha

Ingredients

• ✓ carrot
• water
• octopus
• vegetable oil
• celery
• potato
• pasilla chile pepper
• onion
• tomato
• shrimp
• corn kernel
• salt

Instructions

1. 1 Place water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
2. 2 While octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding onion and tomato at the very end. The ingredients do not need to be fully cooked.
3. 3 When octopus has boiled for 20 minutes, add shrimp in their shells to octopus, and let it boil for 5 more minutes. Add vegetables from skillet, and season with salt to your liking. If corn is used, put it in with shrimp. Let everything simmer together for 15 minutes.

By SCOOBYLADY

Ingredients

• ✓ carrot
• sauce
• chicken broth
• celery
• cabbage
• beef fat
• corn tortilla
• monterey jack cheese
• beef birria
• onion
• cilantro
• lime

Instructions

1. 1 Gather the ingredients.
2. 2 To make the consommé: Stir beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat. Bring to a simmer, then reduce the heat to medium-low and simmer, occasionally brushing the caramelized bits (fond) off the side with the hot liquid, until vegetables are nice and tender and consommé has reached the desired consistency, about 20 minutes. Reduce the heat to low and keep hot while you prepare the tacos.
3. 3 To make the tacos: Heat some reserved beef fat in a large skillet over medium heat until melted. Add two tortillas and flip with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef.
4. 4 Drizzle each taco with about 1 tablespoon consommé liquid, then top with some white onion and cilantro.
5. 5 Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
6. 6 Ladle consommé into a bowl and garnish with any remaining white onion and cilantro. Squeeze lime wedges into consommé and serve with tacos.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ carrot
• onion
• jalapeno pepper
• garlic
• tomato paste
• salt
• spread
• parboiled rice
• pea
• salt
• black pepper

Instructions

1. 1 In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
2. 2 In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.

By Country Crock

Ingredients

• ✓ carrot
• beef shank
• tomato
• potato
• onion
• cabbage
• garlic
• cilantro
• salt
• cumin
• lime juice

Instructions

1. 1 In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
2. 2 Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

By Alex Trejo

Ingredients

• ✓ carrot
• onion powder
• distilled white vinegar
• lemon juice
• lime juice
• canola oil
• corn syrup
• cilantro
• water
• cumin
• black pepper
• salt
• canola oil
• chipotle pepper in adobo sauce
• celery
• red bell pepper
• green pepper
• red onion
• black bean
• corn
• pearl barley
• water

Instructions

1. 1 Bring water and barley to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Remove from heat, drain if necessary, and chill barley in the refrigerator.
2. 2 Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.
3. 3 Make vinaigrette: Whisk together water, cilantro, corn syrup, oil, lime juice, lemon juice, vinegar, and onion powder in a medium bowl. Pour vinaigrette over barley mixture and toss to combine. Refrigerate salad until thoroughly chilled.

By Christine

Ingredients

• ✓ carrot
• vegetable oil
• corn kernel
• poblano pepper
• onion
• pea
• garlic
• water
• milk
• butter
• rice
• chicken bouillon granules

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
2. 2 Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

By gem

Ingredients

• ✓ carrot
• olive oil
• sweet potato
• red bell pepper
• sweet onion
• garlic
• black bean
• corn
• cinnamon
• chipotle pepper
• paprika
• cumin

Instructions

1. 1 Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.
2. 2 Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

By Tsstyeh

Ingredients

• ✓ carrot
• jalapeno pepper
• onion
• white vinegar
• water
• pickling salt
• sugar
• garlic
• oregano
• bay leaf
• black peppercorn
• cumin seed
• calcium chloride

Instructions

1. 1 Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
2. 2 Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Toss jalapenos, onion, and carrots together in a bowl.
4. 4 Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
5. 5 Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
6. 6 Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
7. 7 Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
8. 8 Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

By Allrecipes Member

Ingredients

• ✓ carrot
• poblano pepper
• corn
• onion
• garlic
• salt
• cilantro
• olive oil
• lime
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.
3. 3 Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.
4. 4 Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.
5. 5 Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.

By Kingston Hannibal

Ingredients

• ✓ carrot
• ground turkey
• onion
• jalapeno pepper
• taco seasoning mix
• kosher salt
• water
• hot garlic-pepper sauce
• plain greek yogurt
• cream of chicken soup
• queso quesadilla
• flour tortilla
• red enchilada sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.
3. 3 Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
4. 4 Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
5. 5 Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.

By KellyG42

Ingredients

• ✓ carrot
• chicken leg quarter
• water
• garlic
• salt
• garlic powder
• chicken bouillon
• potato
• zucchini
• chayote
• onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
3. 3 Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
4. 4 Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
5. 5 Stir chopped cilantro into soup. Simmer for 5 minutes.
6. 6 Serve hot and enjoy!

By jackampamplanasmommy

Ingredients

• ✓ carrot
• ground beef
• black pepper
• taco seasoning mix
• onion
• green pepper
• red bell pepper
• guajillo red chile cooking sauce
• white sugar
• black bean
• corn tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.
3. 3 Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
4. 4 Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.
5. 5 Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

By Occasional Cooker

Ingredients

• ✓ carrot
• vinegar
• water
• sea salt
• onion
• jalapeno pepper
• garlic
• vegetable oil
• bay leaf
• black peppercorn
• oregano
• cumin seed
• olive oil

Instructions

1. 1 Whisk vinegar, water, and sea salt together in a small saucepan; bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
2. 2 Peel carrots; cut into ½-inch diagonal slices. Cut onion into quarters; cut each quarter into 3 strips. Cut stems off jalapeños; cut each jalapeño into 6 strips. Slightly crush each garlic clove.
3. 3 Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Add carrots; cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds; cook and stir for 2 minutes. Add onion, jalapeños, and garlic; cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
4. 4 Pack vegetable mixture into a 24-ounce wide mouth canning jar; pour in cooled vinegar mixture until liquid reaches 1 inch from the top. Pour 1 teaspoon olive oil on top; secure the lid. Cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

By Buckwheat Queen

Ingredients

• ✓ carrot
• olive oil
• onion
• yellow bell pepper
• jalapeno pepper
• garlic
• chicken broth
• picante sauce
• lentil
• taco seasoning
• cumin
• cilantro
• lime juice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and let heat for 1 minute. Add carrot, onion, bell pepper, and jalapeno; saute for 2 minutes. Add garlic and saute for 30 seconds. Hit Cancel.
2. 2 Add broth, picante sauce, lentils, taco seasoning, and cumin. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove the lid and stir in cilantro and lime juice. Ladle into bowls and serve immediately.

By Soup Loving Nicole